Chocolate Sauce for Amaretto Mochaccino

From "I Love Coffee! Over 100 Easy and Delicious Coffee Drinks" by Susan Zimmer/Andrews McMeel Publishing

Chocolate Sauce for Amaretto Mochaccino

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    1 1/2 cups sugar 1 cup water
    1 cup sifted unsweetened cocoa powder 2 teaspoons vanilla extract
    A pinch of salt


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    • 1

      Combine the sugar, cocoa powder, and salt in a saucepan.

    • 2

      Whisk thoroughly.

    • 3

      Gradually add the water to the cocoa, stirring (not beating) with the whisk to blend thoroughly.

    • 4

      Place over medium heat, stirring frequently with the whisk until the mixture comes to a boil. A layer of foam may form on top of the syrup.

    • 5

      Boil for 3 minutes, stirring constantly with the whisk. Reduce the heat if the syrup threatens to boil over.

    • 6

      Remove from the heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).

    • 7

      Let cool briefly, then chill, uncovered, in the refrigerator until completely cold.

    • 8

      Strain through a fine strainer into a 2 1/2-cup container.

    • 9

      Stir in the vanilla.

    • 10

      Store, covered, in the refrigerator. The syrup can be kept refrigerated for up to 2 weeks.


    Variation: For a spicier version, try stirring in 2 teaspoons grated orange peel and 1 teaspoon ground cinnamon with the cocoa powder.

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